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Crockpot Chicken and Rice

Dump-and-Go Crockpot Chicken and Rice Recipe

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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup long-grain white rice
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter, cut into small pieces

Method
 

  1. Season the chicken with garlic powder, onion powder, salt, and pepper. Place in a single layer in a 6-quart slow cooker and dot with butter.
  2. Sprinkle rice around the chicken, then pour the soup and broth over everything. Stir the rice gently around the chicken until the rice is submerged.
  3. Cover and cook on low for 4 to 5 hours, until the chicken reaches 165°F and the rice is tender.
  4. Remove the chicken, shred it with two forks, return it to the slow cooker, and fold it into the rice. Serve hot.

Notes

Cook times can vary by a few minutes based on your slow cooker’s temperature; start checking at the 4-hour mark if your appliance runs hot. The rice will look loose while cooking but thickens as it rests briefly off the heat.